KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl – Bound by the Seasons.
Sherried Mushroom Soup
This is probably the most sophisticated soup I make. Not in terms of ingredients, but in terms of basic flavor. Adding sherry and heavy cream to the recipe increases the hierarchy of this simple soup. I use a variety of mushrooms for this soup as they’re available.
Heavy cream and sherry lend this simple mushroom soup a sophisticated flavor. Photo By Gwen Harlow/Courtesy Flickr.
2 tablespoons olive oil
3 large shallots, chopped fine (about 1/2 cup) or 1 onion chopped
1 pound mushrooms, chopped*
3 tablespoons cream sherry
2 cups chicken broth
1/2 cup chopped chives or scallions
1/2-3/4 cup heavy cream
Salt and pepper
*You can use dry mushrooms and soak in warm water; save the mushroom water to add to stock.
1. Cover the bottom of a sauce pan in olive oil and warm to medium heat. Saute shallots and mushrooms until the liquid from the mushrooms has evaporated and the mushrooms begin to brown.
2. Add sherry and boil until evaporated.
3. Stir in broth and mushroom water (if using) and simmer 15 minutes, or until mixture is reduced.
4. Puree 1/2 the mixture in food processor and return to pan.
5. Add heavy cream and season with salt and pepper.
Discover more inexpensive recipes for homemade soups by reading the original blog, “Green City Garden Girl: Soup Season: Why I Love Soup!”